– 6 –
Cookies
Cookies
– 7 –
Crispy Quinoa
Cookies
Ingredients
| 1/2 cup Raw Organic Honey (Or Organic Maple Syrup) 1/2 cup Raw Organic Butter 1/2 cup Raw Organic Nut Butter 1/2 tsp Vanilla 1 cup Rice Flour 3/4 cup Quinoa Flakes 1/4 tsp Baking Soda 1/4 tsp Celtic Sea Salt (Optional) | Preheat oven to 350°F. Beat honey, butter, nut butter and vanilla in a medium sized bowl until creamy. Combine rice flour, quinoa flakes, baking soda and salt in a small bowl. Add to honey mixture and beat until well blended. Add nuts if desired. |
| 1/2 cup Raw Nuts, Chopped (Optional) | Drop round teaspoon sized portions about 2 inches apart onto a non-greased cookie sheet. Bake for 12-15 minutes or until light |
golden brown. Cool for 1 minute
before removing from cookie
sheet.
Directions
Cookies
– 8 –
Maple Oatmeal
Cookies
Ingredients
Submitted by: Cindy K
| 3/4 cup Real Organic Butter (1 1/2 sticks) 1 Tbsp Stevia 1/4 cup Real Maple Syrup | Heat oven to 350 degrees. Cream butter and sugars (stevia and maple syrup). |
2 Organic Eggs
1 tsp Vanilla
1 cup Whole Ground Oats
| (Oat Flour) 1 tsp Baking Soda | Add flour mixture to sugar mixture and mix well. |
1 tsp Cinnamon (Heaping)
3 cups Whole Oats
| 1 1/2 cups Raisins | sheet and shape into cookies. Cook 8-10 minutes. |
Add eggs and vanilla. Mix well.
In another bowl, mix flour oats and
baking soda.
Add oats and raisins.
Drop by spoonfuls on a cookie
Directions
Cookies
– 9 –
Pecan Maple
Cookies
Ingredients
Submitted by: Colette B.
| 1/3 cup Walnut Oil 1/2 cup Maple Syrup 1 tsp Vanilla Extract | Mix all of the ingredients well. Using a teaspoon, put on greased baking sheet. |
1 Organic Egg
1 3/4 cup Brown Rice Flour
1 tsp Baking Soda
1/2 cup Small Pecan Pieces
Cook at 350º F for 10 to 15
minutes.
Directions
Cookies
– 10 –
Peanut Butter
Cookies
Ingredients
Submitted by: Gina R.
| 1 cup Peanut Butter 2/3 cup Granulated Stevia (powdered stevia does not work well) | Preheat oven to 325ºF. Combine peanut butter, stevia, egg and vanilla to thoroughly blend. |
1 Large Egg
1 tsp Vanilla
Drop by teaspoon 2 inches apart
on ungreased cookie sheet.
Flatten with the back of a fork.
Bake 15 minutes until lightly
browned.
Cook on rack.
Servings: Makes 32 cookies
Directions
Cookies
– 11 –
Almond Butter
Cookies
Ingredients
Submitted by: Alain P. & Brigette B.
| 1/2 cup Almond Butter 1/2 cup Xylitol | Mix together all ingredients and drop by teaspoonfuls onto a |
| 1/4 cup Organic Heavy Whipping cookie sheet line with a parchment | |
| Cream 10% 1/2 cup Slivered Almonds 1/2 tsp Baking Powder 1 1/2 cups Almond Flour 1/2 tsp Celtic Sea Salt 1/2 tsp Cinnamon | paper. Press cookies with the tines of a fork. Bake for 10 minutes (upper oven shelf). Transfer on a rack until cool and put the cookie in the fridge (in an airtight container). |
2 tsp Vanilla Extract
Servings: Makes 2 dozen.
Directions
Cookies
– 12 –
Cool Summertime
Lemon Cookies
Ingredients
2 scoops Prograde Vanilla
| Protein Powder 1 1/2 cups Raw Unsalted Almonds Zest and Juice from one whole lemon (Tip: roll the lemon first to get the most juice from it) | food processor. Process until a doughy meal forms. If it seems dry, add water a little at a time until you get the consistency that will form a tight ball if you were to roll it – sticky but not wet (think playdough). |
| 1 Tbsp water | Next, drop it onto a sheet of wax paper. |
Add all ingredients together in a
Keeping hands wet to avoid
sticking, form into a log, wrap
both ends of the log first, then roll
tightly to make a packed, compact
roll.
Put in freezer for an hour, then
pull out and with a sharp knife, cut
into slices.
Store in refrigerator in single
layers, or keep in the freezer to
enjoy when your sweet tooth hits!
Servings: Makes 12 – 1/2 inch
cookies.
Directions
Cookies
– 13 –
Holiday Coconut
Cookies
Ingredients
1 cup Coconut Flour
1 cup Coconut Palm Sugar
| 2 Tbsp Shredded Coconut 1/2 cup Butter | eggs, and vanilla. |
| 3/4 tsp Vanilla Extract | Stir in flour, shredded coconut and nutmeg. Let batter rest for 5 |
| 1/2 tsp Nutmeg 1/4 tsp Celtic Sea Salt | minutes. |
| 4 Eggs | Spread batter by the spoonful 1 inch apart on a greased (butter) |
Preheat Oven to 350º F.
Mix together butter, sugar, salt,
cookie sheet. Bake at 375º F. for
15 minutes.
Cool slightly and remove from
cookie sheet.
Servings: Makes about 2 dozen
cookies.
Directions
– 14 –
Cakes
Cakes
– 15 –
Chocolate Torte
Ingredients
Submitted by: Colette B.
| 1/2 cup Coconut Milk 4 squares Unsweetened | Slowly heat the coconut milk and the chocolate until melted, add the |
| Chocolate (4 oz) | stevia and mix well. |
| 2 Tbsp Baking Stevia (equivalent Add the butter, then the four egg | |
| of 1/2 cup sugar) | yolks mixing well between each |
2 tsp Butter
| 4 Egg Yolks 1/3 cup Coconut Milk | vanilla and the praline liquor. Mix in the pecans. |
1 tsp Vanilla Extract
1 oz Praline (Pecan Liquor)
1 3/4 cup Finely Grated Pecans
4 Egg Whites
Pinch Cream of Tartar
one, add the coconut milk, the
Beat the egg whites with the
cream of tartar until stiff.
Mix in the chocolate mixture.
Grease and line an 8 inch spring
cake mold with well greased wax
paper. Pour in the chocolate
batter.
Bake in a 350º F. oven for 35 to 40
minutes. The cake is baked when
there are crevices on the top of
the cake.
This makes 12 servings of very
chocolatey dessert that can be
served with whipped cream or not.
Almonds or filberts can be used
in this recipe as well as almond or
other liquor.
You can also put in more
chocolate (5) or less (3).
Directions
Cakes
– 16 –
Kari’s Almond Apple
Cake a la V (filling)
Ingredients
Submitted by: Vera O.
| 3 Organic Granny Smith Apples (Core, peel, and cut them into cubes) | Bring water, cinnamon, butter, and Xylitol to a boil. Stir and add the apples and cook |
1 cup water in sauce pan
2 tsp Cinnamon
2 tsp Butter
| 1/4 cup Xylitol 2 Ice Cubes | Drain the brown liquid from the apples, Put the brown liquid in a jar. |
1 Tbsp Corn Starch
carefully for about 6 minutes, until
apples have started to go tender
but not anywhere near mushy.
Add 2 ice cubes to the jar and wait
until melted. Add corn starch to
the jar and shake well.
Put liquid from jar back into
saucepan and heat carefully
while stirring with whisk. When
the smoking point is reached, the
liquid will thicken. Stir the whole
time. When you see the first
bubble, it’s ready.
Add the apples immediately and
blend carefully. You now have the
apple filling consisting of cubes of
apple in a creamy sauce of sweet,
buttery, cinnamon.
Directions
Cakes
– 17 –
Kari’s Almond Apple
Cake a la V (cake)
Ingredients
Submitted by: Vera O.
2 cups Almonds
| 1 cup Xylitol | for a couple of minutes until finely ground. Mix ground almonds with |
6 Tbsp Organic Butter
1 Tbsp Spelt Flour
6 Organic Egg Yolks
3 Organic Egg Whites
Grind almonds in a food processor
Xylitol. Mix in spelt flour.
Half melt better, stir. The half
melted butter will be light yellow.
Mix the yolks into the half melted
butter one at a time. You’ll end up
with a thick lumpy mush.
Whip 3 egg whites stiff with a
hand mixer. They are done when
you can hold the bowl upside
down without the egg whites
falling out.
Fold the butter/egg yolk mush into
the ground almond/Xylitol with a
silicone spatula. You will get a
sort of grainy, lumpy result.
Put the whipped egg whites into
a bowl containing the lumpy
almond batter. Fold the egg
whites carefully into the batter.
You’ll end up with a batter with the
consistency of thick oatmeal, but
fluffy.
Grease a porcelain spring form
with room temperature butter and
pour most of the batter into it.
Place the apple filling with the rest
of the cake batter.
Bake 65 minutes at 320º F
(165º C) until dry on top and sides
have begun letting go. Testing
stick comes out clean.
Directions
Cakes
– 18 –
Kari’s Ice Cream a la
V
Ingredients
Submitted by: Vera O.
| 1/2 cup Water 1/2 cup Xylitol | Heat water in a small pot. Keep the water around smoking point, not anywhere near boiling. |
| 1/2 tsp Vanilla (or less) | |
| 7 Egg Yolks | Add Xylitol to the hot water and dissolve it. |
1 1/2 cups Heavy Whipping
| Cream | Separate egg yolks from egg whites, one at a time. |
Add vanilla to pot.
Stir 7 egg yolks carefully into
the hot water with a whisk, one
by one. Enjoy how the liquid
becomes thicker for every egg
yolk, while remaining smooth.
Bring this yellow cream slowly
close to boiling point. When you
see the first bubble, it’s done.
Cool it off immediately (Place the
kettle in large saucepan with a
little cold water and ice cubes).
Use a hand mixer and whip heavy
whipping cream stiff while the
yellow cream cools off.
Fold the yellow cream into the
whipped heavy whipping cream
until even color. This makes
3 1/5 cups finished cream,
which freezes real easy without
separating. It doesn’t have to
be stirred or anything in the
freezer, and no need for an
ice cream maker, just use your
regular freezer. Place the cream
in containers of your choice. If
you choose 1/2 cup sized plastic
containers with lids, these are like
one portion cups.
Directions
Cakes
– 19 –
Cinnamon Cake with
Fresh Berry Sauce
Ingredients
1 Egg
3 Tbsp Applesauce
| (unsweetened, natural) 2 Tbsp Raw Honey | milk. Once well blended, add: almond |
| 3 Tbsp Unsweetened, Vanilla Almond Milk | flour, cinnamon, pancake mix, and protein powder. |
2 Tbsp Almond Flour
1 tsp Ground Cinnamon
3 Tbsp Gluten-Free Pancake Mix
| 2 Scoops Prograde Vanilla Protein Powder | that, but if it’s still slightly “wet,” cook longer, going a few seconds at a time so it doesn’t get tough or overcooked. |
In a blender, add: egg,
applesauce, honey, and almond
Once mixed, add to a microwave
safe dish (glass or ceramic) and
microwave for 2 minutes and 15
seconds. It should be done after
Remove from microwave safe
dish, but onto a plate, pick a
handful of berries, microwave the
berries for 45 seconds till soft and
mushy, and pour over the top of
the cake like a sauce. Enjoy!
Makes 2 servings.
Directions
– 20 –
Cupcakes &
Muffins
Cupcakes & Muffins
– 21 –
Nut Cupcakes with
Raspberry Coulis
Ingredients
Submitted by: Carla V.
| 8.8 oz Organic Nut Mix (walnuts, brazil nuts, pumpkin seeds, sunflower seeds,…) | Preheat oven to 350º F. and prepare paper cupcakes. Chop the nuts very fine grained, |
2.6 oz Organic Coconut Butter
2 Tbsp Organic Honey
3 Organic Eggs
| 1.7 oz Organic Dried Fruit | Combine all the ingredients in a bowl and stir. Fill the cupcakes with the mix. Decorate with a few sunflower seeds and pumpkin seeds. |
| (apricots, figs,…) | |
| Coulis Ingredients |
1 Vanilla-pod, cut in length
1 tsp Organic Coconut Butter
1 tsp Water
3.5 oz Organic Raspberries
3.5 oz Organic Black Currants
1 tsp Organic Honey
melt the coconut butter, separate
the white of eggs and the yolk.
Beat the white of egg, mix the yolk
with a fork and chop the dried fruit.
Bake in the oven for 15 minutes.
Directions (Coulis)
Melt the coconut butter in a
saucepan and combine with the
dried fruits, honey and vanilla-pod.
Add the water and stew slowly
until it becomes a sauce. Remove
the vanilla-pod, scrape the vanilla
seeds and add them to the sauce
(coulis).
Serve the cupcakes with the
raspberry coulis and decorate
with some raspberries and black
currants.
Alternative: Make a little nut
bread with the same ingredients
instead of cupcakes.
Cooking time in the oven is about
30 min for the bread.
Directions
Cupcakes & Muffins
– 22 –
Ingredients
Submitted by: Steffi R.
4 Eggs
1 tsp Vanilla Extract
2 Tbsp Olive Oil
15 oz can Black Beans
3 Tbsp Unsweetened Baking
Cocoa
3/16 cup – 1/4 cup Baking Stevia
(depending on how sweet you like
it!)
1 tsp Baking Powder
Foil cupcake baking cups (not
paper – it will cause them to stick)
Optional: Chopped walnuts or
pecans to top.
Preheat the oven to 375º F.
Drain and rinse the can of black
beans.
In a blender, add everything
(except the nuts) and blend until
mixed.
Pour right from the blender into 9
foil baking cups.
Top with nuts if you wish.
Bake for about 25-30 minutes.
The cupcakes will be ready when
Directions
Simple Blender Black
Bean Cupcakes
a toothpick inserted into the
middle comes out clean. Remove
the foil cake cups as soon as you
can to keep them from baking
further or getting “sweaty.”
Variations
Add a teaspoon of chili powder to
the mix.
Add the zest of an orange along
with 1 tsp. of orange extract.
Peanut butter – Add 2 Tbsp of
sugar-free peanut butter.
Lemon ginger – Include the zest of
a lemon (but not the juice), along
with 1 tsp of lemon extract and 1
tsp of fresh grated ginger.
Spiced pumpkin – Add 1 cup
of canned pumpkin, 1/4 tsp
ground ginger, 2 tsp cinnamon,
1/4 tsp cloves, 1/4 tsp nutmeg.
(You might want to cut back
on your stevia if you add these
ingredients).
Add 1 tsp fresh grated ginger plus
the zest of an orange. Stir in 1/4
cup dried cranberries.
Feel free to substitute any canned
beans you like!
Cupcakes & Muffins
– 23 –
Berry Cupcakes
Ingredients
Submitted by: Katrina A.
| 1/2 cup Coconut Flour 1 tsp Arrowroot Powder | Preheat the oven to 350º F. Line 8 muffin cups with paper |
| 1/4 tsp Celtic Sea Salt 1/2 tsp Baking Soda | liners. |
| 4 Large Eggs | In a large bowl, combine the coconut flour, arrowroot powder, |
| 1/2 Tbsp Honey 1 Tbsp Vanilla Extract | salt, and baking soda. |
| 1/2 Cup Finely Chopped Fresh Berries (You can use whatever kind of berries you like, or even a mixture. I’ve done strawberry, blueberry, and raspberry) | In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a hand mixer until thoroughly combined, then fold in the berries. |
| Top with Coconut Whip-Cream: Scoop 1/4 cup of batter into each | |
| 1-14 oz can Unsweetened Coconut Milk (NOT the lite kind!) | prepared muffin cup. Bake for 20-25 minutes, until a |
1 Tbsp (or taste) honey
| 1 tsp Vanilla Extract | of a cupcake comes out with just a few moist crumbs attached. Let |
toothpick inserted into the center
the cupcakes cook in the pan for 1
hour.
Directions
Cupcakes & Muffins
– 24 –
Carrot Cake
Cupcakes
Ingredients
| 1/2 tsp Stevia Extract 1/2 tsp Celtic Sea Salt | In a large bowl, combine almond flour, salt, baking soda and cinnamon. |
| 3 tsp Organic Cinnamon 1/2 tsp Baking Soda | In a separate bowl, mix together eggs, oil, erythritol and stevia. |
1 1/2 cups Organic Carrots
| (grated) | Stir carrots and pecans into wet ingredients. |
1 1/2 cups Blanched Almond
Flour
3 Large Organic Pastured Eggs
2 Tbsp Organic Virgin Coconut Oil
1 1/2 Cups Organic Carrots,
| grated 1/2 Cup Organic Pecans, | Cool to room temperature and spread with Sugar Free Cream Cheese Frosting. |
| Chopped 8 Tbsp Organic Erythritol | Sugar Free Cream Cheese Frosting: Bring butter and cream cheese to room temperature. Powder erythritol in a coffee grinder or Magic Bullet until very |
| Sugar Free Cream Cheese Frosting: |
4 oz Organic Cream Cheese
2 Tbsp Grass-Fed Butter
| 1/2 tsp Vanilla Extract 2 Tbsp Organic Erythritol, | to a medium bowl. Beat with an electric mixer until smooth. |
| Powdered | Add in erythritol and vanilla. Beat 1 minute until smooth and fluffy and erythritol is fully dissolved. Add stevia, starting with 1/8 tsp, |
| 1/16 tsp Stevia Extract, to taste |
Stir wet ingredients into dry.
Scoop a heaping 1/4 cup batter
into paper lined cupcake pan.
Bake at 325º F. for 18-22 minutes.
finely ground.
Add butter and cream cheese
increasing to taste.
Keep refrigerated.
Directions
Cupcakes & Muffins
– 25 –
Yellow Cupcakes
with Chocolate
Buttercream Frosting
Ingredients
5 Large Pasture Raised Eggs
1 Large Pasture Raised Egg Yolk
| 1/2 tsp Sea Salt 1 1/2 tsp Baking Soda | Drain and rinse beans. Add beans, eggs, vanilla and salt to a |
5 Tbsp Bob’s Red Mill Organic
| Coconut Flour 1-16 oz can Organic Cannellini Beans 12 Tbsp Organic Erythritol | Cream shortening with stevia and erythritol until fluffy. Beat in bean/egg mixture. Add coconut flour, salt, baking soda and baking powder. Beat on high speed |
6 Tbsp Spectrum Organic
| Shortening 1/2-3/4 tsp Stevia Extract (to taste) 2 tsp Organic Vanilla Extract 1/2 tsp Baking Soda | Spoon batter into lined muffin cups to 3/4 full. Bake 25 minutes or until golden and springy to the touch. Let cool, frost and serve. NOTE: Let cupcakes stand 12-24 hours in an airtight glass container. Allow beany flavor to dissipate. |
| Frosting: |
| 7 Tbsp Spectrum Organic Shortening | Frosting: Cream the shortening in a small bowl until fluffy. |
5 Tbsp Organic Erythritol,
| Powdered 6 Tbsp Organic Unsweetened Cocoa Powder | Slowly add the cocoa powder, vanilla, and salt. Beat in the coconut milk. |
2 Tbsp Organic Coconut Milk
1 tsp Organic Vanilla Extract
| 1 pinch Sea Salt 1/4 tsp Stevia Extract (to taste) | Chill and spread on cake or cupcakes. |
Preheat oven to 350º F. Line a muffin
tin with unbleached parchment liners
and spray with cooking spray.
food processor. Puree well.
until fluffy.
Add powdered erythritol into shortening
and beat until smooth.
Add stevia, starting with 1/16 tsp
and increasing to achieve desired
sweetness.
Directions
Cupcakes & Muffins
– 26 –
Blueberry Bran
Protein Muffins
Ingredients
1 cup Oat Bran
| 1/2 cup Flax Meal | ingredients (except the |
| 4 scoops Protein Powder, Flavor blueberries). Stir until the mix | |
| of Your Choice (I like vanilla with | gets thick. |
| this recipe, but chocolate is great Add the blueberries and stir (with | |
| too.) 2/3 cup Frozen Blueberries | a spoon or a spatula). Scoop into a muffin pan coated |
1 tsp Stevia
| 1 tsp Cinnamon 1/4 tsp Celtic Sea Salt | Bake at 350º F. for 25 minutes. |
1 tsp Baking Powder
3 Organic Egg Whites
1 tsp Maple Extract
2/3 cup Water
In a big bowl, mix all the
with cooking spray.
Directions
Cupcakes & Muffins
– 27 –
Banana Walnut
Muffins
Ingredients
| 1/2 tsp Stevia Extract 2 Medium Organic Bananas | Preheat oven to 350º F. Place an unbleached parchment |
| 1/4 tsp Celtic Sea Salt | paper liner on baking sheet. Add |
| 4 Tbsp Organic Virgin Coconut Oil walnuts and toast 4-5 minutes. | |
| 1/2 cup Organic Walnuts, Chopped | Cool and chop. Using a hand-held blender, cream |
8 Tbsp Bob’s Red Mill Organic
| Coconut Flour 1 tsp Organic Vanilla Extract | fluffy. Add vanilla and eggs, one at a time, beating well after each addition. |
| 1/2 tsp Non-Aluminum Baking Powder | Sift coconut flour. The sifted |
| 8 Tbsp Organic Erythritol | amount should be 1/2 cup – no more! Combine sifted coconut |
| 6 Large Pastured Eggs | flour with baking powder, salt and stevia. Beat into batter. |
erythritol and coconut oil until
Beat in eggs. Fold in walnuts.
Pour batter three quarters of the
way up into a muffin pan lined with
greased muffin papers.
Bake 35 minutes.
Directions
Cupcakes & Muffins
– 28 –
Pumpkin Spice
Muffins
Ingredients
Submitted by: Helen P.
| 1 1/2 cups Almond Meal (You can buy this in the bulk section sometimes, but if not, you can | Grease muffin tins with coconut oil or butter. I usually get at least 9 muffins. |
| make your own by grinding up raw Mix all ingredients. Pour mix into | |
| almonds) 3/4 cup Cooked Pumpkin or Sweet Potato | the muffin tins. Bake at 350º F. for 15-25 minutes on the middle rack. They should |
3 large whole eggs
| 1 tsp Baking Powder | toothpick should come out clean if they are done. |
1 tsp Baking Soda
| 1/2 tsp Ground Cinnamon 1 1/2 tsp Pumpkin Pie Spice 1/8 tsp Salt | Stick almonds in the top when they come out hot. (Optional). |
1/4 cup Coconut Palm Sugar (I
use Coconut Secret brand)
fluff up some at the top, and a
Directions
– 29 –
Pies, Crumbles &
Tarts
Pies, Crumbles & Tarts
– 30 –
Raw Apple Crumble
Pie
Ingredients
Submitted by: Kristin B.
| Filling: 5 Organic Granny Smith Apples (sliced very thinly) | Begin with the pie crust by soaking the hazelnuts and cashews for 20 minutes. |
1 Lemon, Juiced
2 Tbsp Cinnamon
2 Tbsp Honey
| 1/2 tsp Ground Ginger 1/2 tsp Nutmeg | ginger, and honey for 30 minutes. Drain the pie crust nuts, then combine in a food processor with dates, vanilla, and cinnamon. Pulse until it sticks together and is fine. Use coconut oil to coat your |
| Pie Crust: 1 cup Raw Hazelnuts |
| 1 cup Raw Cashews 1/2 cup Dates | pan, then mold the pie crust and put it in the freezer for 20 minutes. |
1 tsp Vanilla Extract
| 1 tsp Cinnamon 1/2 tsp Coconut Oil | cashews, quinoa, and cranberries into a food processor and pulse until fine. Drain the pie filling, then pour filling into your pie crust and sprinkle the crumble on top. Makes 10 servings. |
| Crumble Topping: 1/4 cup Raw Hazelnuts 1/4 cup Cashews 1/4 cup Quinoa Flakes 1/4 cup Dried Cranberries |
Slice the apples with a mandolin
and let them marinate with the
lemon juice, cinnamon, nutmeg,
For the topping put the hazelnuts,
Directions
Pies, Crumbles & Tarts
– 31 –
No Bake Apple Pie
Ingredients
Submitted by: Del K.
| Filling: 1/2 cup Walnuts 1/2 cup Almonds 4-5 Dates dash Salt | Crust: Grind all ingredients in a food processor until crumbly and sticky. Press in the bottom and sides of a pie pan. Place in fridge while making filling. |
| Crust: 3 Sliced Green Apples or Pink Ladies | Filling: Core apples with an apple corer, then slice making 1/4 inch thick “donuts.” If you have an apple slinky machine they work well too. Place apple slices in a |
2 cups Water with the juice of 1
| lemon 1/4 tsp Cinnamon 1/2 tsp Allspice 2 Tbsp Raw Organic Honey 1/3 cup Apple Juice 1/3 cup Raisins | juice while cutting to avoid the apple from going brown. Drain the apples then place in a skillet with the rest of the ingredients and cook for about 10 minutes, or until just tender. Remove apples with a slotted spoon. Reduce liquid to about a |
large bowl of water with lemon
half. Fill the pie shell with cooled
apples. Glaze with liquid.
Serve with yogurt or cream.
Directions
Pies, Crumbles & Tarts
– 32 –
Banana Lemon Pie
Ingredients
Submitted by: Chris & Jane P.
3 cups Pecans or Walnuts
| (unsoaked) | processor and process them |
| 1 1/2 cups Raisins (unsoaked) or until the mixture starts to clump | |
| cranberries | together. |
4 Medium Bananas
| 1 1/2 Medium Lemons (juice and rind) Optional: Poppy seeds, berries, slices of colorful fruit, flowers, or | Grate the lemon rind on top of the nut/raisin crust. Juice lemons into a bowl. |
| sprigs of mint | Slice bananas into the lemon juice; stir gently to coat the bananas with juice. |
Add raisins to the nuts in food
Press the mixture into a 9×9” pan.
Spread banana slices/lemon juice
on the crust.
Optional: Decorate with poppy
seeds, berries, slices of colorful
fruit, flowers or sprigs of mint.
Directions
Pies, Crumbles & Tarts
– 33 –
Pumpkin Pie
Ingredients
Submitted by: Christine C.
| Crust: 3/4 cup + 2 Tbsp Spelt Flour 3/4 cup Almond Meal Flour 1 tsp Sea Salt 1/2 cup Coconut Oil, melted | Preheat oven to 425º F. Combine spelt flour, almond flour, and salt in a 9-inch pie pan. Make a well in the center, add the coconut oil, and mix well until a dough is formed. Press mixture into the shape of the pie pan, going up the sides as much as |
| Filling: |
1 (15 oz) can Pumpkin Puree
| 2 tsp Ground Cinnamon 1/2 tsp Ground Ginger 1/4 tsp Ground Nutmeg 1/4 tsp Ground Cloves 3/4 cup Raw Honey | for 10-15 minutes. Remove pie crust from oven, and set aside. Combine all filling ingredients in a bowl, and mix well to combine. Pour filling into the pie |
2 Large Eggs (lightly beaten)
1 tsp Vanilla
1 cup Almond Milk
possible. Crimp the edges. Bake
crust, and bake for 40-50 minutes,
until knife inserted in the center
comes out clean.
Directions
Pies, Crumbles & Tarts
– 34 –
Rolled Oat
Pumpkin Pie
Ingredients
Submitted by: Barbara N.
| 1/4 cup Uncooked Rolled Oats 1/2 tsp Sea Salt 1 tsp Ground Cinnamon 1/2 tsp Ground Ginger | Preheat oven to 425º F. Evenly spread oats in the bottom of a pie pan. |
| 1/4 tsp Ground Cloves 2 Tbsp Raw Honey | ginger, and cloves in a small bowl. |
2 Large Eggs
1 (15 oz) can Pumpkin Puree
| 1 (13.5 oz) can coconut milk | Gradually pour in coconut milk, stirring to combine. |
Stir together salt, cinnamon,
Lighly beat eggs in a large bowl.
Stir in pumpkin, honey, and spice
mixture.
Carefully pour the entire mixture
into the pie pan, making sure the
oats remain evenly distributed on
the bottom of the pan.
Bake for 15 minutes at 425ºF.
Reduce temperature to 350ºF, and
bake for 40-50 minutes, until knife
inserted near the middle comes
out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Directions
Pies, Crumbles & Tarts
– 35 –
Pear Crumble
Ingredients
Submitted by: Tina W.
| Topping: 1/2 cup Spelt Flour 1/2 cup Oats 1/4 tsp Cinnamon 1/2 cup Walnuts, Chopped Fine 2 1/2 Tbsp Butter | Mix topping ingredients in a bowl and set it aside. Put filling ingredients in a sauce pan and soften pears, just takes about 3 minutes. Transfer to an oven safe container, and pour topping over the top and spread evenly. |
| Filling: |
| 1 Tbsp Maple Syrup 1/3 cup Walnuts, chopped | Place in the oven for 30 minutes at 300º F. |
1/2 cup Raisins
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger
2 Tbsp Water
1 tsp Vanilla
5 Pears, diced into chunks (I leave
the skin on, but you could peal it.)
Directions
Pies, Crumbles & Tarts
– 36 –
Cranberry Tart
Ingredients
Submitted by: Jan P.
| 2 Organic Eggs (beaten) 3/4 cup Stevia 1/2 cup Organic Butter (melted) 3/4 cup Bob’s Red Mill All Purpose Gluten-Free Flour 1/4 cup Almond Flour 1/2-3/4 cup Slivered Almonds | Bake 55-60 min at 325º F. in a deep 10” pie pan or 8x8x3” pan, greased (I used olive oil). If frozen cranberries are used, cook an additional 15 min. Can use frozen or fresh raspberries in lieu of cranberries, |
2 cups Whole Cranberries
but add a little extra flour.
Directions
Pies, Crumbles & Tarts
– 37 –
Lemon Tart with
Chestnut Pastry
Ingredients
Submitted by: Tina W.
1 Batch Pre-made Chestnut
| Pastry (Recipe below) 2 cups Coconut Cream 1/3 cup Lemon Juice | lemon rind, honey and eggs in a bowl and whisk together well with a fork. Place the coconut mixture into a saucepan on medium heat and bring to |
1 Lemon Rind (finely grated)
1 Tbsp honey
2 Eggs
| 1/2 cup Water 1 Tbsp Agar Agar Powder | 3-4 minutes, or until the agar agar has dissolved and coconut mixture has thickened. |
1 Tbsp Arrowroot Flour
Chestnut Pastry:
| 1 cup Chestnut Flour 1/2 cup Arrowroot Flour 1/2 cup Coconut Oil | temperature pour into the pre-made baked chestnut pastry base. Cover with cling film and place in the refrigerator for 2-4 hours or until set. |
1 Tbsp Honey
2 Egg Yolks
Place the coconut cream, lemon juice,
simmering point, stirring regularly.
In a cup combine the agar agar and
arrowroot flour in 1/2 cup of water.
Add to the pan and stir constantly for
Remove the pan from the heat and
place the side for the lemon filling to
cool slightly.
When the filling has cooled to a warm
Chestnut Pastry: Preheat a fan-forced
oven to 160º C/325º F.
Place the chestnut flour, arrowroot flour,
coconut oil, honey and egg yolks in a
bowl and combine well.
Remove the mixture from the bowl and
knead the mixture together to form a
ball. Roll out the pastry onto a sheet
of baking paper, place another sheet of
baking paper on the top of the pastry
dough to prevent sticking.
Press the pastry into a 22 cm pie plate
using lightly wet hands to help spread
the pastry.
Place in the oven for 10-15 min. or until
slightly golden. Cool in a refrigerator.
Directions
Pies, Crumbles & Tarts
– 38 –
Holiday Cheesecake
Flan
Ingredients
2 cups Coconut Palm Sugar
6 Eggs
1 cup Coconut Milk
8 oz Cream Cheese (whipped/
| softened) 1 Tbsp Vanilla Extract | liquefied. Transfer hot syrup into a 9” round glass baking dish and |
| 1/2 tsp nutmeg 2 Tbsp Gelatin | evenly coat the bottom and sides by turning dish. Set aside. |
Preheat oven 350º F. (175º C)
In a saucepan over medium-low
heat, melt 1 cup of sugar with 2
Tbsp of water until completely
In a bowl, beat eggs. Then add
cream cheese, remaining sugar,
milk, gelatin, vanilla, and nutmeg.
Beat until smooth. Pour mixture
into baking dish and cover.
Bake for an hour. Let cool
completely.
To serve when completely
cool, carefully flip it over onto
a decorative serving plate with
edges.
For maximum nutrient density,
choose cage free/pastured eggs
and grass fed dairy products.
Directions
– 39 –
Mousses &
Puddings
Mousses & Puddings
– 40 –
Pineapple Mousse
Ingredients
Submitted by: Gabrielle B.
2 packet Neutral Gelatin
1 cup Cold Water
1 can (14 oz) Unsweetened
| Crushed Pineapple | packet of gelatin in 1/2 cup of cold water. Let rise for 5 minutes, then heat over low heat until the gelatin is dissolved. Remove from heat. Add the pineapples, stevia (to your taste) and salt. |
| To Taste Stevia Pinch Salt 2 Egg Whites 1/2-1 cup Raspberries or | |
| Blueberries (or any cut fruit of your Refrigerated, stirring from time to | |
| choice) | time until the mixture starts to firm up. |
Separate the pineapple from its
juice.
In a small sauce pan, sprinkle 1
Remove from the refrigerator and
add the egg whites. Using an
electric mixer whisk the mixture
until you get a mousse.
Pour in a mould or dessert cup.
On top put the raspberries or
other fruit and put back in the
refrigerator for 1 hour.
In a small sauce pan, sprinkle 1
packet of gelatin in 1/2 cup of cold
water. Let rise for 5 minutes, then
heat over low heat until the gelatin
is dissolved. Remove from heat.
Add the pineapple juice and a bit
of stevia.
Gently pour over the mousse
to approximately cover the
raspberries.
Refrigerate 2-3 hours before
serving.
Makes 3 Servings
Directions
Mousses & Puddings
– 41 –
Easy Chocolate
Mousse
Ingredients
Submitted by: Jerry G.
| 1/2 cup Organic Medjool Dates, pitted (About 12 dates) To Cover Hot water to cover the dates | Place dates in small bowl. Cover with hot water and allow to soak for 15 minutes or until soft. |
| 2 Ripe and Soft Avocados | Drain. Peel and cut avocados into pieces. |
1 Tbsp Organic Vanilla Extract
1 Tbsp Coconut Oil
| 1/2 tsp Organic Stevia | dates, cocoa powder, stevia and |
| 1/4 cup + 2 Tbsp Organic Cocoa almond milk. | |
| Powder 4 Tbsp Almond or Coconut Milk Garnish: Fresh Raspberries | Process until smooth, stopping to scrape down sides of bowl. Add vanilla extract and coconut |
Place in food processor bowl with
S blade in place. Add drained
oil and continue processing until
mixture is smooth and creamy.
Spoon into small dessert dishes
and chill for several hours.
Garnish with fresh raspberries if
desired.
Makes 6 servings.
Directions
Mousses & Puddings
– 42 –
Elisa’s Dark
Chocolate Mousse
Ingredients
6 Free-Range, Organic Eggs
| 250g Dark Chocolate 1 Package Fresh Raspberries | saucepan. Find a bowl that can rest on the edges of the pan with its base touching the water. |
Bring some water to boil in a large
Break the dark chocolate into small
pieces and place in the bowl. Gently
melt the chocolate until it is completely
liquid. Have patience, this takes time
but it is a crucial step to getting this
mousse perfect every time!
Meanwhile, separate the egg whites
and yolks into different bowls (the yolks
go in a large bowl). Beat the egg whites
until they are firm and soft peaks have
formed. Now beat the yolks until they
are creamy and golden.
Remove the melted chocolate from the
heat and slowly pour it into the yolk mix,
combining it gently as you go. Once
this is mixed, gradually combine the egg
whites, folding it through the chocolate
mixture gently. Continue this until all
the egg whites are turned through. The
texture of the mousse should be light
and fluffy, and now a dark brown (no
white should be showing from the eggs).
Pour the mixture into individual small
bowls) and set in the fridge for a few
hours. This can easily be made the
night before entertaining. Before
serving, top each mousse with the fresh
raspberries and serve.
Directions
Mousses & Puddings
– 43 –
High Protein
Chocolate Mousse
Ingredients
1 cup Organic Egg Whites
1 tsp Pure Cocoa Powder
| 125g Organic Cottage Cheese 1 pinch Stevia | Mix together firm egg whites and cottage cheese. Stir gently, |
1 cup Chocolate Protein Powder
| 1 pinch Cream of Tartar | cocoa powder and stevia. Refrigerate minimum 2 hours |
Beat egg whites into stiff peaks
using a pinch of cream of tartar.
gradually adding protein powder,
before serving.
Makes 2 servings.
Directions
Mousses & Puddings
– 44 –
Double Chocolate
Decadence
Ingredients
Submitted by: Merron W.
| 250g Dark Chocolate 100g Unsalted Butter 4 Egg Yolks | Preheat oven to 170º C. (338º F.) Gently heat chocolate and butter in a double boiler until liquid |
2 + 1/2 Tbsp Xylitol
1 Tbsp Strong Espresso Style
| Coffee 5 Egg Whites (at room | the xylitol and beat. |
| temperature) 1 Tbsp Dark Cocoa Powder to | and mix well. |
| dust top | Place egg whites in a clean bowl and whisk until foamy. |
(melted but not hot).
Place egg yolks in a bowl with half
Add chocolate mixture and coffee
Whisk in remaining xylitol.
Fold into chocolate mixture, one
third at a time.
Place in the center of the oven
and bake for 30-35 minutes.
Rest 5 minutes in pan. Turn out
onto a cooling rack. Invert onto a
serving plate and let cool.
Dust with cocoa.
Directions
Mousses & Puddings
– 45 –
Mike Geary’s Fat
Burning Chocolate
Pudding
Ingredients
| 1/2 Ripe Avocado (soft to touch) 3 Tbsp Almond Butter (raw if | Put the avocado and almond butter into a bowl and mash |
| possible) 1/4 cup Unsweetened Almond Milk or Coconut Milk (preferably organic) 2 heaping Tbsp Organic Cocoa Powder 1/2 tsp Vanilla To Taste Stevia | together with a fork until smooth. Then add all of the other ingredients into the bowl and mix together vigorously until all is mixed and smooth. If you’re good with a food processor, you can use that too, but I just mash everything together by hand. If everything went right, the |
| 1/2-3/4 scoop Chocolate Protein consistency will be similar to | |
| Powder Pinch Sea Salt | pudding. If the pudding ends up too thick, simply add a bit more almond milk or coconut milk for more moisture until the consistency seems right. If you want to get a little wild |
and add some more nutrient-rich
additions, feel free to add some
chopped pecans, chia seeds, rice
bran, or walnuts at the end. And
it tastes great to top this dish with
some sliced strawberries.
Directions
– 46 –
Miscellaneous
Miscellaneous
– 47 –
Coconut Treats
Ingredients
Submitted by: Mark & Mary H.
| 1 Tbsp Coconut Oil (melted or | Mix oil and seasonings. If shaping |
| softened if making one large treat; treats into 1 inch balls, add 1/2 of | |
| do not melt if forming into balls, just soften) 1-2 tsp Ground Flax Seeds 1/2 tsp Pure Vanilla Extract 1/4 – 1/2 tsp Stevia (to taste) 1/4 tsp Almond Extract 1/8 tsp Celtic Sea Salt Dash Cinnamon Dash Nutmeg 1/8 cup Chopped Nuts (almonds | the nuts and coconut flakes to the oil mixture and shape it into 1 inch balls. |
| or pecans are good) optional 2-3 tsp Unsweetened Coconut | |
| Flakes; 4-5 tsp if rolling in coconut treat will pop right out of the bowl | |
| flakes | and you can eat it like a cookie. Makes 1 large serving or 2-3 small ones. |
| Then roll the balls in the other 1/2 of the chopped nuts and coconut flakes. | |
| Freeze for at least 5 minutes. For an alternative shape, you can mix all the ingredients, then flatten and shape the mixture into one large macaroon and freeze it in a small bowl (The ingredients freeze in about 5 minutes). The coconut |
Directions
Miscellaneous
– 48 –
Chocolate Chip
Cookie Dough
Truffles
Ingredients
Submitted by: Mark & Mary H.
| 3/4 cup Sorghum Flour 3/4 cup Almond Flour/Coconut Flour 1 tsp Baking Soda 1/2 tsp Sea Salt 1/2 cup Melted Coconut Oil (softened) 1/2 cup Warm Maple syrup | In a small bowl, combine flours, soda, and salt. In the bowl of your mixer, combine oil, syrup, and vanilla. Stir in warm milk. Add flour to wet ingredients and combine. Stir in chocolate chips. Dough should be the consistency of dough-meets-batter, so a little bit runny. You might have to use more almond flour if using it instead of coconut flour (up to 1/2 cup). |
| 1/2 tsp Vanilla |
| 2 Tbsp Warm Almond Milk | Refrigerate for 30 minutes, don’t let it |
| 1/2 cup Chocolate Chips (or mini get too hard (coconut oil chills fast). | |
| chocolate chips) 1-200g bar Dark Chocolate, | You just want it to be scoop-able so you can roll it into balls. |
| chopped 1 Tbsp Coconut Oil | balls and place on a parchment lined baking sheet. Return to fridge for |
Using floured hands, roll into 1 inch
another 30 minutes (or longer if you
want to do this over 2 days to make
life easier). Remove from fridge and
re-roll balls so they’re in a perfect
ball shape.
Melt chocolate bar and coconut oil
in a double broiler, or a stainless
steel bowl over a sauce pan. Dip
pre-rolled balls into melted chocolate
mixture using two forks. Return to
parchment lined baking sheets and
return to the fridge until set. Store in
the fridge or the freezer until ready to
devour.
Makes about 18 truffles.
Directions
Miscellaneous
– 49 –
Macaroons
Ingredients
Submitted by: Kathy W.
2 Egg Whites
| 1 pinch Salt 1/4 cup Unsweetened Flaked Coconut 1/2 tsp Almond Extract | Lightly grease a baking sheet. Beat together the egg whites with the salt in a small bowl until it forms soft peaks. Add the stevia slowly while continuing to beat at high speed until stiff peaks form. |
Preheat oven to 375º F (190º C).
Continue to beat until glossy.
Fold the coconut into the egg
mixture.
Add almond extract.
Drop mixture by the teaspoonful
onto the prepared sheet, spacing
about 2 inches apart.
Bake in preheated oven for about
10-12 minutes.
Directions
Miscellaneous
– 50 –
Chocolate Covered
Almond Truffles
Ingredients
2 Tbsp Prograde Chocolate
| Protein Powder | blender until a firm batter forms, |
| 1 cup Unsalted, Natural (skin-on) Almonds (reserve 8-10 in addition and it becomes small and uniform. Place in a bowl covered in the | |
| to this on the side. Cut or crack these into large chunks to embed within your truffle) | freezer for 1 hour. Remove, roll mixture around 1 large chunk of the reserved |
1 Tbsp Coconut Oil
| 2 Tbsp Unsweetened Coconut, | teaspoon measure, and put back in the freezer for another 10-20 |
| shredded 2 Tbsp Raw Honey | minutes. |
6 Tbsp Water
Blend in magic bullet or immersion
almonds, into balls using a
On a double boiler, melt down
1 bar of dark chocolate (highest
percentage cacao you like) until
smooth and liquid.
Using a toothpick, dip each truffle
around into the melted bar, set
back in fridge in mini muffin tins
until ready to serve.
Directions
Miscellaneous
– 51 –
Mike Geary’s Super
Food Peanut Butter
Chocolate Fudge
Ingredients
Submitted by: Mark & Mary H.
3/4 cup Organic Canned Coconut
| Milk (NOT the lite version) 1 bar (3-5 oz bar) Unsweetened | and vanilla extract to a small saucepan on VERY low heat – the |
| Chocolate (100% cacao if available, if not look for at least 70-80% cocoa content dark chocolate bar) | lowest heat setting. Break up the extra dark chocolate bar into chunks and add into pot. Add the nut butters and the stevia and |
| 4-5 Tbsp Peanut Butter (Or your continuously stir until it all melts | |
| favorite nut butter) 3/4 cup Raisins or Dried Cranberries or Goji Berries (optional) 1/2 cup Whole Raw Almonds or Other Nuts (optional) 1/4 cup Raw Chopped Pecans (optional) 1 scoop (about 25g) of your favorite protein powder | together into a smooth mixture. Then add the raisins, nuts, seeds, protein powder, oat bran, and rice bran and stir until fully blended. If the mixture becomes too thick or dry consistency, just add a small amount more coconut milk. If the mixtures seem too wet, keep in mind that it will solidify a good bit once it goes in the fridge. |
3 Tbsp Chia Seeds, Hemp Seeds,
| and/or Flax Seeds (Optional, but encouraged) 2 Tbsp Rice Bran (usually only | onto some waxed paper in a dish and place in the fridge until it cools and solidifies together (3-4 |
| available at health food stores) 2 Tbsp Whole Oats or Oat Bran 1/2 tsp Vanilla Extract To Taste Stevia Powder | hours). Cut into squares once firm and place in a closed container or cover with foil in fridge to prevent it from drying out. |
Start by adding the coconut milk
Spoon/pour the fudge mixture
Enjoy small squares of this
delicious healthy “super-food”
fudge for dessert and for small
snacks throughout the day.
Directions
Miscellaneous
– 52 –
Date, Nut & Coconut
Balls
Ingredients
Submitted by: Colette B.
8 oz Dates
| 1 Tbsp Lemon Juice 1/2 cup Apple Sauce 1/3 cup Pecan Pieces 1/3 cup Walnut Pieces 1/3 cup Almond Pieces 3/4 cup Unsweetened Coconut | lemon juice and the apple sauce. Heat on slow heat and mix the fruits until the mix is a puree. Add the nuts and the coconut, mix well. Use a tablespoon of mixture and make balls, roll in the extra coconut. Refrigerate and enjoy. |
In a saucepan, put the dates, the
Directions
Miscellaneous
– 53 –
Protein Popsicles
Ingredients
| 1 handful (~1/2 cup) Frozen or | Reserve a few chunks of the fruit |
| Fresh Cherries (or whatever berry on the side. | |
| or fruit you happen to have on hand) 1-6 oz container Plain Greek Yogurt | Blend the yogurt, Prograde Protein Powder, and rest of the fruit until smooth. Next, drop the reserved fruit into |
2 scoops Prograde Vanilla
| Protein Powder 1 handful (~1/2 cup) Chopped Peaches | have (I used the plastic kind you buy at the grocery store for $1) Pour the yogurt mixture in over the fruit, and freeze until solid. |
whatever popsicle containers you
Directions
Miscellaneous
– 54 –
Maduros (Sweet
Fried Plantains)
Ingredients
| 2 Large Plantains Coconut Oil, Butter or Ghee | Heat up coconut oil, butter or ghee in a large saucepan, on medium high heat. Use enough oil/butter to cover at least half of the plantain chunks. Cut off the ends of plantain. Slice |
| Note: Plantains look like large | |
| bananas, but are a bit harder with thicker skin and are usually green. the plantain skin lengthwise, along the “seam.” There are three “seams.” The skin should now peel | |
| You can find them in Latino or | off fairly easy. |
| Asian grocery stores. When they Cut plantain into 1/2 or 1/4 inch | |
| are ripe, they turn yellow and | chunks. Slicing them on an angle, |
| turn even sweeter once they start like a wedge, adds a nice touch. | |
| getting black spots. At this stage | To test the oil for the right temperature, drop a small piece of the plantain in the pan. If it sizzles, it’s ready. Carefully place the plantain chunks in the hot oil. |
| they look like they are going bad, but they aren’t. |
Fry the chunks for about 2 minutes
on each side or until desired golden
brown color. That golden/brown
color is caramelized sweetness, so
it’s up to your sweet tooth how long
you cook them.
Using tongs, remove the chunks
and place on plate lined with paper
towels to absorb the oil.
Serve while hot.
Options: You can eat maduros as
is, or season them with ginger,
cayenne and cinnamon. Maduros
are excellent as a side dish with any
meat entree or as a hot desert with
ice cream, heavy cream or sorbet.
Directions
Miscellaneous
– 55 –
Chocolate Souffles
Ingredients
2 Tbsp Organic Butter
4 Tbsp Organic Erythritol
| 1/3-1/2 tsp Stevia Extract (to taste) 4 Tbsp Organic Cocoa 1/2 cup Organic Milk | over low heat. Add stevia and 2 Tbsp erythritol to butter and stir to dissolve. Continue stirring butter mixture |
4 Pastured Eggs (separated)
Preheat oven to 350º F.
Melt butter in a medium saucepan
and incorporate cocoa. Add milk
and turn heat to medium while
whisking. Once fully mixed,
remove from heat and allow to
cool.
Separate eggs. In a small bowl,
beat egg whites with remaining
erythritol on high speed until soft
peaks form.
Whisk egg yolks into cooled cocoa
mixture (NOTE: if the chocolate
mixture is too hot, you will have
scrambled eggs, not souffle).
Fold cocoa mixture gently into egg
white mixture.
Spoon into 4 small (6 oz) remkins
and bake 20 minutes.
Serve warm.
Directions
Miscellaneous
– 56 –
Healthy Almond
Crepes
Ingredients
| 4 Eggs 1/8 cup Raw Honey | Preheat the oven to 400º F and mix eggs, honey, and applesauce and set aside when blended well. |
1/4 cup Applesauce
| (unsweetened) | Next, take a 1/3 cup measuring cup, pour into it one scoop Prograde |
| 1 scoop Prograde Vanilla Protein Vanilla protein powder, then top off | |
| Powder | the protein powder in the measuring |
| 1 2/3 cup Almond Flour 1/4 tsp Baking Powder 1/3 tsp Salt | cup with almond flour. Dump this first 1/3 cup measuring cup mix into a separate bowl. To that add 1 2/3 cup almond flour, baking powder, and salt. |
Mix dry ingredients into the wet,
whisk until you get a thick batter,
drop onto an ungreased cookie
sheet (1-2 Tbsp per crepe) with a
tablespoon, and bake.
No need to flip, they will bake
perfectly! Take them out when fully
cooked, about 7-8 minutes. Place
on a plate, add Greek yogurt (in the
flavor of your choice – vanilla works
great) in a line down the middle. Roll
snugly, with the seam facing down
onto a plate.
Separately, microwave a handful of
berries of your choice with 1 Tbsp
agave, or just leave unsweetened.
Microwave for 35 seconds until soft,
and spoon your berry mixture over
the rolled and filled crepe.
This recipe makes about 2 dozen
crepes.
Directions
Miscellaneous
– 57 –
Almond Protein Bars
Ingredients
8 scoops Chocolate Protein
Powder
4 Tbsp Raw Honey
1 cup Oatmeal
3 Tbsp Pure Cocoa Powder
| 1/2 cup Natural Almond Butter 3 Tbsp Crushed Almonds | minutes. |
1/3 cup Almond Milk
Mix together the protein powder,
oatmeal, almond butter, honey,
almond milk and cocoa powder.
Form into 5 bars.
Place in the fridge for about 30
Makes 5 bars.
Directions
Miscellaneous
– 58 –
World’s Easiest Paleo
Brownie
Ingredients
| 1/2 cup Coconut Oil (solid) 1/2 cup Good Quality Cocoa Powder 1/2 tsp Ground Cinnamon 1/2 cup Coconut Milk 2 Tbsp Honey | Preheat a fan-forced oven to 160º C (325º F). Place the coconut oil, cocoa powder and cinnamon in a bowl and combine well. Add the coconut milk, honey, egg |
1 Egg
1 cup Almond Meal
| To Dust Good Quality Cocoa | Line a small brownie tin or cake loaf tin with baking paper. Spoon the brownie mixture into the tin |
| Powder (optional) |
and almond meal and mix until
combined.
and smooth the surface of the
mixture.
Place in the oven for 20 minutes.
Remove and allow to cool to room
temperature before transferring to
the refrigerator for 60 minutes.
Dust the brownie with cocoa and
cut into individual portions to
serve.
Directions
Miscellaneous
– 59 –
Flourless Banana
Bread
Ingredients
Submitted by: Stuart P.
2 Eggs (lightly beaten)
| 3 Large Bananas (very ripe, beaten) | the bottom and sides of a loaf pan with coconut oil or butter. I always |
| 1/4 cup Blackstrap Molasses (or raw honey – I used a little of each line the bottom with wax paper. Lightly beat the eggs and mash | |
| for the loaf in the photo) 1/4 cup Coconut Oil (melted) | the bananas with a fork. Add the rest of the ingredients and stir until everything is well mixed. The |
1/2 cup Unsweetened Applesauce
1 tsp Real Vanilla Extract
| 1 1/4 cup Steel Cut Oatmeal | bottom against the counter if the |
| 1/4 cup Old Fashioned Oatmeal (I batter has not spread evenly. | |
| like a variety of textures) | Lightly sprinkle extra nutmeg over |
| 1 tsp Baking Soda 1/4 tsp Salt 1/2 tsp Cinnamon 1/2 tsp Pumpkin Pie Spice | the top. Bake for 60-70 minutes, or until a toothpick inserted comes out clean. I run a smooth knife |
| 1/2 cup Chopped Mixed Raw Nuts around the edge of the pan, and | |
| 1/4 cup Raisins Sprinkling Nutmeg (on top) | I’ve never had trouble getting it out. |
Preheat oven to 350º F. Grease
mixture will be quite wet.
Pour into the loaf pan. Tap the
Cut the slices a bit thick to avoid
crumbling.
Directions
Miscellaneous
– 60 –
Quick Grain Free
Bread
Ingredients
1 1/2 cups Blanched Almond
| Flour 2 Tbsp Organic Coconut Flour 1/4 cup Flax Meal 1/4 tsp Celtic Sea Salt | flax, salt and baking soda in a food processor. Pulse in eggs, oil, honey and vinegar. |
1 1/2 tsp Baking Soda
| 5 Organic Pastured Eggs 1/4 cup Organic Coconut Oil (melted) 1/2 Tbsp Honey | x 3.5 inch loaf pan (NOTE: A 9×5 pan will work fine, but the bread will not be “tall”). Bake at 350º F for 25-30 minutes. |
| 1 Tbsp Organic Raw Apple Cider Vinegar | Makes 1 loaf (16 slices). |
Pulse almond flour, coconut flour,
Pour batter into a greased 7.5 inch
Directions
Miscellaneous
– 61 –
Cranberry Pistachio
Biscotti
Ingredients
Submitted by: The Radica Family
| 3 Organic Eggs 1/2 cup Xylitol 1/2 cup Organic Butter (melted and cooled) | In a large bowl, beat eggs; gradually beat in sugar, butter and vanilla. Mix together flour, baking powder and salt; stir into egg mixture to make soft, sticky dough. |
2 tsp Vanilla
2 1/2 cups Spelt Four
| 3 tsp Baking Powder 1/2 tsp Celtic Sea Salt 1/3 cup Chopped Dried Cranberries 1/2 cup Shelled Pistachios | evenly distributed. Turn dough out of bowl and shape into a large ball. Divide in half; shape each into 7-inch log; flatten to 4-inches wide with slightly rounded edges. Place logs 4-inches apart on greased large baking sheet. OR |
Add cranberries and pistachios; mix
with spoon, then with floured hands,
until dough is smooth and fruit and nuts
Alternatively, divide dough into thirds;
shape each into 7-inch log; flatten to
2-inches wide with slightly rounded
edges.
Place logs 4-inches apart on greased
large baking sheet. I prefer them
smaller.
Bake in 350º F oven for about 20
minutes or until firm to the touch. Let
cool for 10 minutes on baking sheet.
Transfer logs to cutting board; with
sharp knife, cut on slight diagonal into
slices 3/4-inch wide, carefully place on
baking sheet cut side up.
Reduce oven temperature to 300º F.
Bake slices for 20-25 minutes or until
firm and dry.
Directions
Miscellaneous
– 62 –
Hazelnut Biscotti
Ingredients
Submitted by: Diana R.
3 Organic Eggs
| 2/3 cup Raw Unsalted Butter (room temperature) 1 cup Organic Palm Sugar 1/2 cup Finely Chopped Hazelnuts | sheet of parchment paper over a cookie sheet. In a large bowl, beat eggs with butter; add palm sugar and continue to beat until mixture is |
2 1/2 cups Organic Spelt Flour
2 tsp Baking Powder
2 Tbsp Finely Chopped Hazelnuts
(for topping)
Preheat oven to 350º F. Spread a
well combined. Fold in chopped
hazelnuts.
Sift flour with baking powder. Add
to egg mixture and mix. Dough
will be soft.
Shape dough into 2 logs about
3×10 inches. Wet your hands in
water to prevent the dough from
sticking to them as you shape the
logs.
Bake 25-30 minutes or until they
spring back to the touch. Remove
from oven and lower oven
temperature to 300º F. Let logs
cool on cookie sheet from about
10 minutes. Cut into 1/2 inch
slices using a serrated knife.
Arrange slices, cut side down,
on a cookie sheet and bake 15
minutes longer, until surface is
dry and crisp. Transfer cookies to
wire racks and let cool. Store in
airtight container.
Makes approximately 30 biscotti.
Directions
Miscellaneous
– 63 –
Chocolate Orange
Chestnut Biscuits
Ingredients
1 cup Chestnut Flour
1 cup Almond Meal
2 Tbsp Cocoa Powder
1 1/2 Tbsp Orange Rind (finely
| grated) 2/3 cup Coconut Oil 1 1/2 Tbsp (heaping) Manuka | coconut oil, honey and egg yolk in a bowl and combine well. Roll out the biscuit dough onto |
| Honey 1 Egg Yolk | a sheet of baking paper, place another sheet of baking paper on top of the dough to prevent |
Preheat a fan-forced oven to 160º
C (325º F).
Place the chestnut flour, almond
meal, cocoa powder, orange rind,
sticking. Roll the dough until 5mm
thick. Use a cookie-cutter to cut
shapes from the dough, re-roll
when necessary.
Place the cut biscuit on a baking
tray lined with baking paper
and bake in the oven for 10-12
minutes or until they are slightly
golden.
Cool the biscuits in a refrigerator
before serving.
Directions
Miscellaneous
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Pear Care Jam
Ingredients
Submitted by: Deena O.
1 1/2 cup Pears (cored, peeled,
| and chopped) 1 1/2 cups Carrots (peeled and shredded) | a large pot. Bring to a boil over medium heat. |
14 oz can Organic Crushed
| Pineapple 3 Tbsp Fresh Lemon Juice | occasionally. |
1 1/2 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Nutmeg
| 3 oz Liquid Pectin Stevia (for taste) 3-1 pint Canning jars and lids, | Pour into hot sterilized jars, leaving 1/4 inch from the top. |
sterilized
Mix all ingredients except pectin in
Reduce heat to medium-low;
simmer for 20 minutes, stirring
Add pectin, and return to a boil.
Stir constantly for 10 minutes.
Remove from heat.
Put on lids and invert.
Cool and store in refrigerator for
up to 4 weeks.
Makes 3 jars.
Directions
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